PERFUMED COCONUT CAKE
This cake tastes like no other coconut cake - moist beyond belief with the coconut flavor perfuming every bite. Your house will smell divine while this is baking. I made this for my French boss who didn't believe that good baking could come from cake mixes. Voila! He's a convert. What you don't eat as a dessert tastes fabulous the morning after with coffee.
Provided by Simply American
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
- Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
- Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
- Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
- Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
- Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
- Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
- Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
- Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
Nutrition Facts : Calories 959 calories, Carbohydrate 141.1 g, Cholesterol 130.5 mg, Fat 43.5 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 25 g, Sodium 681.9 mg, Sugar 117.2 g
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Muhammad Ismail Saqi
[email protected]This cake is not available in my country.
Godfrey Ngozi
[email protected]I don't have the ingredients to make this cake.
Faisal Rajppot
[email protected]This cake is too complicated to make.
Hazrat Gul
[email protected]I don't have time to make this cake.
Momin Bhai
[email protected]This cake is too expensive to make.
Mark McCormick
[email protected]I followed the recipe exactly, but my cake didn't turn out right.
Tinka Amon
[email protected]This cake is too sweet for my taste.
BALOCH WAZIR
[email protected]I'm allergic to coconut, so I'm going to have to pass on this recipe.
Tifa M
[email protected]This cake looks delicious! I'm going to make it for my next party.
Sunil Bist
[email protected]I'm not sure about the combination of coconut and lavender, but I'm willing to give it a try.
Namita Yonzon
[email protected]This cake is absolutely stunning! I can't wait to try it.
wendy winfred
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
jennifer emerson
[email protected]This cake is so easy to make! I'm a beginner baker and it turned out perfectly.
Liaqatali Liakatali
[email protected]I'm not a huge fan of coconut, but this cake is amazing! The flavor is subtle and not overpowering.
Samadi Malik413
[email protected]This is the best coconut cake I've ever had! The frosting is to die for.
Ryan Thomas
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the flavor and the presentation. It's a really beautiful cake.
Marcos Duran
[email protected]This cake is absolutely divine! The coconut flavor is so rich and decadent, and the texture is moist and fluffy. I will definitely be making this again and again.